Simple, Delicious Yellow Curry

Serves: 4 | Preparation time: 20 minutes | Cooking Time: 40 minutes | Level: Intermediate

Ingredients

8 boneless Chicken Thighs

Yellow Curry paste of choice

2 large Russet Potatoes

1 large Carrot

1/2 White Onion

3 Limes

A couple sprigs of Basil / Thai Basil

1 cup Chicken stock

1 can Coconut milk

Jasmine rice

1-2 Chilies of choice (Jalapeno/Fresno; optional)

Fish Sauce (optional)

Green Onions (optional)

Seasonings / Oils

Salt

Pepper

Curry Powder

Cooking oil (Avocado, Grapeseed, etc)

Steps

Step 1
Rinse rice a few times, then use package water ratio, bring to a boil, then lower to a simmer per package instructions

Step 2
Dice onion, potatoes, and carrots into medium-sized chunks, then chop chilies into thin strips and limes in half

Step 3
Season your chicken breasts with salt, pepper, and curry powder, then slice into 1 inch wide strips

Step 4
Bring oil in pan to med/high heat, evenly distribute chicken strips; flip after 3-4 minutes, then another 3-4 minutes

Step 5
Bring cooking oil in a pot to medium heat and add in onions for 2 minutes, then carrots for 3-4, then curry paste for 2 minutes

Step 6
Add in coconut milk, chicken broth, lime juice, basil, chilies, and a dash of fish sauce; bring to a boil then lower to a simmer for about 20-25 minutes, TASTE IT about 15 minutes in!

Step 7
Once curry is cooked to desired consistency, plate on top of a bed of rice and garnish with chilies / basil / green onions!

Common Pitfalls:

Taste your curry mixture about 15 minutes in! Make sure it tastes good, season accordingly

Don’t cut your veggies super thin or they will become disintegrate in the curry

• Cooking ware

  Pot

  Pan

• Substitutes

  Can use any type of potato

  Can use any type of curry paste

  Can use any type of protein

• Recipe Variations

  Swap out the curry paste and protein for a completely different feel!

  Curry pastes last long in the fridge, so it’s helpful to have a couple types